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The pans recommended below are the ideal fit for the toffee; if you use other pans, make sure they are perfectly flat, and pour the toffee to a thickness of an eighth of an inch.
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Martha Stewart Living, December/January 1995/1996
- Yield Makes about 70 pieces
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Ingredients
- 1 pound (4 sticks) unsalted butter, each stick cut into 8 pieces
- 1/4 cup light corn syrup
- 2 1/2 cups sugar
- 1 pound bittersweet chocolate, chopped into small pieces
- 3 cups pecans, chopped very fine and sieved to remove fine powder
- Vegetable-oil cooking spray
Directions
- Spray a 15-by-10-inch baking pan, a 16 1/2-by-11 1/2-inch baking pan, and an 8-inch square baking pan with vegetable-oil spray. In a heavy 3-quart saucepan, combine butter, 1/2 cup water, corn syrup, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon. Continue stirring until mixture thickens, about 2 minutes. Wash down sides of pan with a pastry brush dipped in water to remove sugar crystals. Reduce heat to low; stop stirring. Let mixture come to a boil.
- Let boil, without stirring, until temperature reaches 280 degrees.(soft-crack stage). This will take from 35 minutes to just over an hour; it is essential that the mixture continues to boil. Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temperature for 1 hour.
- After 45 minutes of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 minutes. Sprinkle with nuts; press them into the chocolate.
- Let stand at room temperature for 24 hours. Using a large knife, lightly score 1 3/4-by-2 3/4-inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards.
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Recipe Reviews
I HOPE SOMEONE SEES THIS & ANSWERS...WHY are there 3 pans of different sizes listed? I don't understand the purpose. Does someone know WHY? Thanks!
Be sure your candy thermometer is accurate and also compensate for being above sea level. Put your candy thermometer in a pan of water and bring to a rolling boil. Use plain tap water with nothing added. Check the temperature on the thermometer to see how far it reads off from 212 degrees Fahrenheit which is the temp of boiling water at sea level. Adjust the temperature accordingly (up or down).
This recipe says to bring candy to 280 degrees, but that makes bandy toffee, not crunchy. Many other recipes I have read go to 300 to get a crunchy texture.
The taste is there, but too soft. I used the exact size pans recommended and followed recipe exactly, but the toffe was too soft.
wonderful candy along with the Peppermint Bark to share with friends for the holidays.
You can get glassine envelopes from Gaylord or Light Impressions, archival supply companies.
I am also looking for the parchment gifting sleeves, as well as the gift box. If you know where I could find such items, please share!
Where do you get the little sleeves for gifting, shown in the picture? This sounds very "do-able"!
very good and fairly easy. My toffee reached 280 degrees a lot faster than the recipe said. I also used semi-sweet chocolate instead of bittersweet(turned out wonderful).
Yummy and so easy! I even made some without nuts for those allergic and they were great.
This is excellent! One of the best candies I have ever made. It was simple, and easy to make as long as you don't try to substitute the butter which I tried the first time. Big mistake stick to all directions it terns out much better. :D